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prep time

15 min
cook time

50 min
ready time

1 h 5 min

Keto Osso Buco

Osso Buco is a classic Italian dish with a veal shank containing the marrowbone. Here we have used a beef shank, which is more readily available, but feel free to use veal. The meat is gently simmered in wine and a mixture of finely diced onion, celery, and carrots. Usually, there is an addition of tomatoes, but we have omitted them to make this wonderful for Low Histamine diets and other people sensitive to nightshades. You will also love that this recipe is Low Carb and Paleo. The dish is great for meal prepping and batch cooking as the meat reheats nicely over subsequent days. The final dish is topped with chopped parsley for a pop of color and fresh flavor. Do not forget to enjoy the marrow inside the shank bone if there is any left from the cooking process! If not, enjoy the sauce created from this dish as the nutrients from the marrowbone melt into the broth.

To make the ultimate pairing, serve this with other Keto recipes like our Keto Raspberry Jam Mug Cake to make a delicious end to a savory meal.

Do I have to use white wine?

White wine is the most traditional wine for Osso Buco, but feel free to swap it for a dry red wine.

What if I do not have an Instant Pot?

If you do not have an Instant Pot, you can use the same ingredients and steps as the recipe below but use a Dutch oven instead. Set the oven to 300 F and allow the Osso Buco to cook nice and slow until tender and falling apart. In the Dutch oven, this will take about 6-8 hours. When using the oven, make sure the meat stays covered in liquid. If the water level falls, add water or stock to keep the beef barely covered, as this will help it cook and keep it from drying out.

Net Carbs

4.1 g
Fiber

0.7 g
Total Carbs

4.8 g
Protein

89.4 g
Fats

41.4 g

782 cals

Quantity

Serving Size

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Beef shank raw

1.75 lb
Coarse Kosher Salt

1.25 tsp
Black pepper

0.25 tsp
Beef tallow

1 tbsp
Large White Onion

0.25 1 onion
Carrot (for flavoring only)

1 Medium
Garlic

2 clove
Coarse Kosher Salt

1.25 tsp
White wine

0.5 cup
Beef broth

3 cup
Thyme, fresh

2 tbsp
Bay Leaf

1 leaf

Step 1

Take the beef shank and dry it on all sides with paper towels. Season the shanks with 1 1/4 teaspoons of salt and 1/4 tsp black pepper. Doing so is optional, but it helps keep the shank’s shape by tying a piece of butcher’s twine around it to hold it together.
Step 2

Press the Saute function on the Instant Pot. Wait until the pot says “Hot.” Add in the tallow and allow it to melt and spread across the bottom of the pot. Sear the meat on both sides for several minutes. Doing so should create a browning on the bottom of the pan, where you will cook the vegetables next. Remove the meat to a plate.
Step 3

Add the finely chopped onion, garlic, celery, and carrots to the pot. Stir the vegetables around continuously until they are nicely browned. If the pan gets too dry, you can splash in some white wine to deglaze the pan and then continue browning the vegetables. Season the vegetables with ¼ teaspoon of kosher salt once the vegetables are browned. Add in the remaining white wine to thoroughly deglaze the pan.
Step 4

Add the meat to the Instant Pot with the vegetables. Add in the stock. The broth should come up slightly past the meat. If you need more liquid, add water to make up the difference. Add in the bay leaf and thyme sprigs. Place the lid on the pot and set the pot on high pressure for 25 minutes. Flip the meat and repeat for another 25 minutes.
Step 5

Transfer the meat to a bowl. Set the Instant Pot on the saute setting and allow the liquid to reduce by half. Pour the sauce over the Osso Buco and serve with fresh parsley.

Keto Osso Buco

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